Vegetable Schnitzel with Mashed Potatoes
Crispy vegetable schnitzel paired with creamy, fluffy mashed potatoes.
⏱️ 55 min🍽️ Serves 1
🔥 420 kcal💪 18g protein🍚 50g carbs🥑 16g fat🌾 8g fibreper serving
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servings
Ingredients
- 🥕400 g mixed vegetables, e.g., carrots, peas, corn
- 🥔200 g potatoes
- 🧅1 onion
- 🧄2 cloves garlic
- 🍞100 g breadcrumbs
- 🍚50 g flour
- 🥚2 eggs
- 🥛50 ml milk
- 🧈30 g butter
- 🌻4 tbsp vegetable oil
- 🌶️½ tsp paprika
- 🧂 salt and black pepper, to taste
- 🌿2 tbsp fresh parsley, chopped
Pro tips
- For extra flavour in the schnitzel mixture, add a pinch of dried herbs like thyme or oregano.
- Ensure the oil is hot enough before frying to get a truly crispy crust; test with a small breadcrumb.
- If the schnitzels are too soft to handle, chill them in the refrigerator for 15-20 minutes before frying.
- For a healthier alternative, bake the schnitzels at 200°C (390°F) for 15-20 minutes, flipping halfway.
Method
- 1Peel and boil the potatoes until tender. Drain and mash with milk, butter, salt, and pepper until smooth and creamy.
- 2Finely chop the onion and garlic. Steam or lightly boil the mixed vegetables until tender-crisp. Mash them slightly with a fork.
- 3In a bowl, combine the mashed vegetables, onion, garlic, half of the breadcrumbs, paprika, salt, and pepper. Mix well and form into 8 oval schnitzel shapes.
- 4Set up a dredging station: one plate with flour, one bowl with beaten eggs, and one plate with the remaining breadcrumbs.
- 5Dredge each schnitzel: first in flour, then in egg, and finally coat thoroughly in breadcrumbs, pressing gently to adhere.
- 6Heat vegetable oil in a large skillet over medium heat. Fry the schnitzels for 3-4 minutes per side, or until golden brown and crispy.
- 7Serve the hot vegetable schnitzels immediately with the mashed potatoes. Garnish with fresh chopped parsley.